Southern-Style Sweet Potato and Pecan Hash with Eggs
A comforting Southern breakfast skillet featuring tender sweet potatoes, crunchy pecans, and fresh herbs, topped with perfectly cooked eggs. This easy recipe brings a sweet-and-savory start to your day in about 30 minutes.
Ingredients
Check ingredients as you go.
- Hash Ingredients
- Seasoning
- Herbs
- Eggs
Let’s make it
Hash Ingredients
Heat olive oil in a large skillet over medium heat until shimmering.
Hash Ingredients
Add the diced sweet potatoes to the skillet. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften and brown.
Hash Ingredients
Add diced yellow onion, bell pepper, and minced garlic to the skillet. Sauté together with sweet potatoes for another 5 minutes until vegetables are tender.
Seasoning
Stir in smoked paprika, ground cumin, salt, and black pepper. Add chopped fresh thyme if using. Mix well and cook for 1-2 minutes to let the spices bloom.
Hash Ingredients
Stir in chopped toasted pecans, cook for another minute to combine flavors. Remove the hash mixture to one side of the skillet.
Eggs
In the cleared side of the skillet, add butter if using and let it melt. Crack in the eggs and cook them over medium-low heat until whites are set and yolks reach desired doneness.
Serving
Serve the sweet potato and pecan hash immediately with the eggs on top or on the side, garnished with additional fresh thyme if desired.
Tips & notes
Use fresh pecans and toast them briefly to enhance their flavor. Cook the eggs to your preferred consistency: sunny-side up works well to enjoy the rich yolk combined with the sweet hash.
Saving it for later
Store leftover hash and cooked eggs separately in airtight containers in the refrigerator. Consume within 3 days for best freshness.
Reheating
Reheat the hash gently in a skillet over medium heat until warmed through. Reheat eggs carefully in a microwave for short intervals or in a skillet over low heat to avoid overcooking.
